These yummy roasted celeriac steaks are served with a creamy green tahini sauce, toasted hazelnut and a side of sauteed mushrooms, spinach and butter beans.
Celeriac is not always the most inspired veg but dressed with some zingy dressing, it really comes to life.
This is a vegan and gluten-free recipe that can be ready in less than 40mins.
How to cook celeriac steaks?
The aim is to cut the celeriac into four 2-cm [0.78″] thick slices/steaks. First, you will have to remove the knobbly bits and peel the celeriac. Depending on its shape, you will also have to cut out a bit off each end to have even slices. You can keep any offcuts to make soup and/ or vegetable stock.
You can fry the steaks either in a pan or roast them in the oven. I prefer to parboil the celeriac steaks first to shorten the cooking time. Once cooked, the steaks will be golden and soft.
Sauteed vegetables and green tahini sauce
These roasted celeriac steaks are served with sauteed mushrooms, spinach and butter beans and topped with a creamy green tahini sauce. If you are short on time, you can gently saute the vegetables and prepare the green tahini sauce with the celeriac is cooking.
The hazelnuts can also be toasted at the same time.
For the green tahini sauce (inspired by Yotam Ottolenghi – of course!) I have used some parsley and basil. Season it to taste adding more or less lemon juice and /or maple syrup if needed
Once the celeriac steaks are cooked, serve them with the vegetable mixture. Top with green tahini sauce, extra capers and toasted hazelnuts.
If you love this roasted celeriac steak recipe, you should also try …
My Roasted Cauliflower Flatbreads with Muhammara Dip, Creamy Celeriac Noodles With Mushroom & Kale or my vegan recipe for Whole Roasted Cauliflower with Za’atar Couscous below. Bursting with Middle-Eastern flavours, it is served on a bed of giant couscous with roasted tomatoes and a creamy tahini dressing and topped with crunchy pomegranate seeds, almonds and some fresh herbs
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